Cookbook creator says: made this for vicky's party 7/22/10. goes well with hot pepper jelly mixed with cream cheese. Would also go well with apricots with cream made with hot pepper jelly, recipe in this online cookbook "jillinwonder's collected marvels".Submitted by DAKOTAGRRL

Cookbook creator says: I used a kefir/milk combo instead of buttermilk, and used fresh black currants for half the blueberries. No applesauce on hand, so I used 'apricot sauce'. Doubled the batch and used only 1c brown sugar total. Tart and tasty. Currants are a little bitter, but good.Submitted by CHEF_MEG

My daughter insists that her eggs are always cooked this way -- the way I fixed them for her when the only vegetables she'd eat were the ones I sneaked in... like the garlic here. Submitted by JILLINWONDER

Cookbook creator says: I can't change the serving size in the published recipe, but I actually eat only 1/4 cup most mornings, so calories are more like 130. Loaded with minerals, etc.Submitted by JILLINWONDER

Getting ready for zucchini season! I adapted this from a recipe in Marcelle Pick's Core Balance Diet. I added the parmesan for extra protein and flavor. These are good for a veggie-carb hit at breakfast -- and taste great. You could also make them into little tiny cakes for an appetizer.Submitted by JILLINWONDER

From The Core Balance Diet, adapted. The SP recipe program didn't allow me to add 3/4 cup heavy cream (!) as the recipe calls for, so I substituted chicken broth (which was how I made it). It is delicious and luxurious!Submitted by JILLINWONDER

You won't believe it till you try it. Even the kids like it, and it's so easy! Instead of sesame oil and sesame seeds, try baking it dry then sprinkling with parmesan cheese. Also very good!Submitted by JILLINWONDER

A macrobiotic classic from 'The Hip Chick's Guide to Macrobiotics' by Jessica Porter (Great book, great cook!) that's a favorite at my house. I learned it from the author herself in a cooking class series. The kombu (kelp) is not only loaded with minerals, it helps you digest the beans -- what a bonus! Soaking the beans for 24-36 hours before cooking also helps break down the sugars that can cause gassiness for westerners.Submitted by JILLINWONDER

I adapted this from a recipe on the bag of buckwheat flour. I substituted almond butter for the peanut butter in the recipe (nutrition calculations are for almond butter). Instead of brown sugar, I used rapidura (evaporated cane juice), and I added 2 tablespoons of buttermilk powder (found in the baking section of supermarket). The latter wasn't in the ingredient database, so it's not included in nutrition calculations and is an optional ingredient. [Not a great photo - circles are dark chocolate chips]Submitted by JILLINWONDER